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–+ servings

Green Veggie Pasta with Pesto Sauce

Get ready for spring with our green veggie pasta. Packed with fresh asparagus, peas, and a luscious creamy pesto sauce, every bite bursts with flavor and texture. Plus, we've made it effortless—the veggies can cook right in the pasta pot, for a pasta dish that's as easy to make as it is delicious to eat.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8

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Ingredients

For the pesto:
  • 2 cups fresh spinach leaves (packed)
  • 1/2 cup fresh basil leaves (packed)
  • 1/3 cup pine nuts (toasted)
  • 1/2 cup grated pecorino romano cheese
  • 3 garlic cloves (minced)
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup heavy cream
For the pasta:
  • 16 ounces farfalle pasta
  • 1 bunch of fresh asparagus (trimmed and cut into bite-sized pieces)
  • 1 cup frozen peas (thawed)

Instructions

  • Add spinach, basil, pine nuts, pecorino romano cheese, garlic. Pulse until coarsely blended then add olive oil. Pulse again to incorporate olive oil, without over processing it. Remove from food processor bowl and set aside.
  • Cook the pasta to al denté according to package directions. With 2 minutes remaining, add asparagus and peas. Reserve ½ cup of pasta water, drain and return to pan.
  • Add heavy cream, pesto sauce and a few tablespoons of reserved pasta water, stirring until well coated.
  • Garnish with additional pine nuts and grated pecorino romano cheese before serving.

Nutrition

Calories: 461kcal Carbohydrates: 47g Protein: 12g Fat: 25g Saturated Fat: 7g Polyunsaturated Fat: 4g Monounsaturated Fat: 13g Cholesterol: 23mg Sodium: 90mg Potassium: 279mg Fiber: 3g Sugar: 3g Vitamin A: 1183IU Vitamin C: 10mg Calcium: 106mg Iron: 2mg